Description
This is my grandmother’s recipe that I have adapted for high-altitude baking. It is easy, light and delicious — the BEST angel food cake ever!!
Ingredients
- 1 ⅓ cups sifted cake flour
- 1 ⅛ cups white sugar
- 1 ½ cups egg whites
- 1 ¼ teaspoons cream of tartar
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Instructions
- Preheat the oven to 330 degrees F (165 degrees C).
- In a large glass or metal bowl
- whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe
- whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
- Bake for 25 minutes in the preheated oven
- then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes
- or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool
- run a thin spatula or knife around the outer edge
- and tap out firmly.
Prep Time: 10 mins
Cook Time: 28 mins
Total Time: 38 mins
Servings: 8